Ok, this is the first recipe that I’m going to publish. I’m always creating in the kitchen, but I’m pretty bad about documenting. So today I made a point of taking a photo so I could post it. Hurray for me!

The story behind these cookies…

Isn’t there always a story? The truth is, I am a chocolate chip cookie fiend. Seriously, I have a problem. It’s less of a cookie problem, than it is a straight-up chocolate problem. It wouldn’t be a problem at all if chocolate was good for you, but here we are. And please don’t come at me with, “Just have dark chocolate!” Just no. Listen here, communist, back off with your dark chocolate nonsense. And if you comment carob, I will hunt you down. Just kidding! For you vegans out there, carob is an option with this recipe. These turned out pretty good. They have 8g protein, which is respectable for a snack (especially if you have 2 😉 ) and they’re low sodium, which is key for me since I bloat so easily. They have 11g net carb if you care about such things (I do not) and only 6g of sugar (again, I don’t care, but you might).

Some additional notes…

Gluten-free: Yep, these are gluten-free.
Vegan: Nope, not vegan, BUT, pretty easy to make even. Just use egg replacement and carob chips and presto! Vegan.

Ingredients – I measure everything to the gram, sorry!

180g (approx. 1.5c)  Almond Flour
90g  Oats (approx. 1c?) Oat flour
2 tsp Baking powder
14g (approx. .5c) Splenda
38g Vital Proteins Collagen Peptides
39g Earth balance organic buttery spread
100g Egg Whites
1 tbsp Vanilla Extract
78g (approx. .5c) Toll House real semi-sweet chocolate morsels

Bake at 350 for 16ish minutes

Makes 12 cookies

Each cookies has: 199 calories / 8g protein / 13g carbs / 13g fat / 130mg sodium / 2g fiber / 6g sugars